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Oven Baked Pumpkin Risotto
salads sides

Oven Baked Pumpkin Risotto

For creamy risotto without any stirring, cook it in the oven instead of the stovetop. This risotto has fall's favorite flavors – pumpkin, sage and pumpkin pie spice.
  • 10m

    prep time

  • 35m

    Cook Time

  • 287

    Calories

  • 9

    Ingredients

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Ingredients

4

Servings

Instructions

  • Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.

  • Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.

  • Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.

Nutrition information (per Serving)

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